1. CRUST: In a medium bowl, combine graham cracker crumbs and butter. Press into bottom and sides of pie plate and freeze.

2. FILLING: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Fold in chocolate chunks, caramels, pecans and vanilla. Pour batter over frozen crust. Bake in preheated oven for 25 to 35 minutes or until the top is light brown and the center has a slight jiggle to it.

3. DECORATION: While pie is still hot, grate chocolate on top of entire pie. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.

TIP
When cutting caramels, dip the knife blade in hot water to keep them from sticking to the blade.